Vegetarian

Cherry Halva Pie

This rich treat is featured on the cover of the Hella Delicious 2011 calendar–it is delicious and quite easy to make.

Crust:

  • 3/4 c raw cashew butter
  • 1 1/2 c chopped nuts (I use cashews, pecans, walnuts and/or hazelnuts)
  • 3 cardamom pods, seeds removed and ground
  • 5-7 fresh dates, seeded and chopped
  • pinch salt

Filling:

  • 4-5 c cherries, pitted
  • 2 T sesame paste (raw–not toasted)
  • 1 T honey
  • vanilla essence

Guest Blog – Eggless Lemon Curd

Sandra over in the South Pacific sent in this great recipe! People love it!

I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!

  • 2 yellow summer squash
  • 2 medium lemons, juice and peel
  • 2 T honey
  • 2 T butter or coconut oil

Apricot and Cherry Thumb-Drops

These cookies are fantastic, enjoy!

Sun-Reduced Cherry Compote

This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.

This is a very simple recipe:

Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.

Scented Cherry Cheesecake

cherry cheesecake

This recipe is absolutely to die for, it is gluten-free, grain-free and refined-sugar-free, what more could anyone ask for? I have actually been working on this recipe for a few years now. I got first got the vision for an infused yogurt cheesecake when we were living in Neversink, NY.

It is a very, very slow cheesecake. To make it properly, with all your mis en place made from scratch, means that you need three days for preparation time. Of course, it isn’t strictly necessary to make everything from scratch, so feel free to make it a more simple method. But, if you want to get all of your good and loving vibrations well integrated into this incredible edible sensation, it is best to make everything yourself, with lots of love and good music playing as you do so 🙂

Homegrown Antipasto

Everyone will recognize this old favorite! It is so simple and delicious–especially when made with the best homegrown ingredients. Who could resist? I grew my own balcony fingerling eggplants last year! This is a recipe that you can grow at home, even in an urban apartment with only a balcony :).

Serves 2

  • 2 tomatoes, sliced
  • 1 sm eggplant, sliced
  • 2 lg balls mozzarella, sliced
  • 2 T e.v. olive oil
  • 1 t balsamic vinegar
  • 1 t sea salt or Himalayan salt
  • freshly ground black pepper to taste
  • Handful of fresh herbs i.e. mint, dill, basil, parsley, terragon…

Kimchi and Broccoli Salad

This is a really simple recipe that makes a great side dish that will also help with digestion! Other vegetables like cucumbers, green beans, or cauliflower can easily be added or replace the broccoli.

Serves 3 to 4

  • 1 head broccoli, cut into florets and steamed
  • 1/2 c kimchi
  • generous splash of extra virgin olive oil
  • 1-2 teaspoons of apple cider vinegar or lime juice
  • generous handful of sunflower seeds
  • 1 or 2 heirloom tomatoes, sliced
  • dash salt and pepper

Method:
Steam the broccoli or other vegetable, remove from heat and toss with other ingredients, serve slightly warm. Great as a side dish for pizza or curry.

Mushy Pea Pizza with Heirloom Tomatoes

Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn’t love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.

This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Crust:

  • 2 t olive oil
  • 2 c (220g) almond flour
  • 2 eggs
  • 1/2 c (115g) dry curd cheese
  • 1/4 t salt

White Man’s Kimchi

Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn’t by any means an authentic Korean kimchi, but we like it. It also makes a quick salad when added to steamed broccoli and sunflower seeds, then tossed in olive oil (Recipe).

Makes about 2 quart jars (depending on size of cabbage)

Brine:

  • 1 litre filtered water
  • 4 T himalayan or sea salt

Vegetables:

  • 1 medium napa cabbage, shredded
  • 6 medium organic carrots, grated
  • 1 large daikon radish, julienned
  • 3 medium burdock roots, julienned

Turkish Sun Jams

Many years ago while doing a study abroad program in Morocco, we spent a lot of time eating the best bread and apricot jam I have ever had. We ate it for breakfast, lunch and even just for a snack.

This last week our local farmers market was chock full of tasty sun-ripened apricots. I bought a bunch and made a delicious apricot jam. Unfortunately, it rained non-stop and I was unable to finish it in the sun, but if you have the opportunity to do so, your jam will be better than you imagine. Apricots are full of vitamin A and potassium among other things. BC Apricots are amazing!